Chicken & Sausage Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Meat
1 and 1/2 lbs boneless, skinless chicken meat, cut into 1-inch chunks (I used breasts, but most people prefer dark meat in a stew like this)
1 lb cured sausage, preferably andouille (I used linguica; hardly authentic, but it’s what I had)
2 tbsp vegetable oil (I used sunflower)
Roux
1/3 cup + 1 tbsp whole wheat pastry flour (or AP flour)
1/3 cup vegetable oil (I used 2 tbsp of the sausage grease, then filled the remainder of the measuring cup with local sunflower oil)
Stock
4 cups chicken stock, homemade (storebought stock will yield a flat, overly salty gumbo: I think homemade stock is vital here)
Vegetables
1 large onion, diced
3 ribs celery, with leaves if possible, sliced
2 bell peppers, any color, diced
1 bunch scallions, white & light green parts sliced (reserve dark green for garnish)
1 small head garlic (about 6 – 8 cloves), peeled & minced
1 red jalapeno, with seeds & ribs, minced
1/2 lb okra, sliced
3 tbsp fresh parsley, chopped
Spices
2 tsp Cajun seasoning (a mix of paprika, salt, celery, sugar, garlic, black pepper, onion, oregano, red pepper, caraway, dill, turmeric, cumin, bay, mace, cardamom, basil, marjoram, rosemary, and thyme)
1 tsp sea salt
1/2 tsp cayenne pepper
1/2 tsp celery salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1 dried bay leaf
salt & freshly ground black pepper
For serving
long grain white rice, cooked
sliced green scallion and/or fresh parsley, for garnish
filé powder (homemade if you are a gumbo bad-ass!)
Tabasco
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Directions: |
Directions:Brown meat. In a large skillet, brown the sausages over medium-high heat (add the oil for lean, cured sausages to aid in browning). Remove sausage to a clean plate. Liberally sprinkle chicken pieces with salt, pepper and Cajun spice. Brown lightly in the sausage grease (add oil if needed), without crowding the pan; cook in batches if necessary. Do not cook all the way through; remove to the sausage plate when lightly browned on the outside. Strain sausage grease into a clean bowl.
Make roux. In a large, heavy-bottomed Dutch oven, cook the flour and vegetable oil (using any leftover sausage grease as part of the oil) over medium to medium-low heat, stirring constantly. Continue to cook, stirring constantly, until roux becomes smooth, silky and a deep chocolate brown, about 30 minutes (or longer at lower heat). Monitor the roux carefully as you stir: if you smell the flour burning, lower the heat; if you see black flecks in the roux, it is burnt, throw it out and start over. When the roux reaches the right color, add the onion, bell pepper and celery to the roux, turn off the heat, and keep stirring until the roux cools down.
Assemble & cook the gumbo. To the roux & vegetables, add stock, meat (with any juices accumulated on the plate), white & pale green scallions, garlic, jalapeno and spices. Bring to a boil, then reduce heat and simmer, partially covered, for about 45 minutes. Add the okra and cook for another 30 minutes, partially covered. Add fresh parsley (add any seafood now if using). Taste and adjust seasonings. Remove cover and simmer an additional 15 minutes or longer to thicken the sauce. Taste and adjust seasonings one more time.
Serve hot over rice, garnished with scallions, parsley and a dusting of filé powder. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:45 |
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